Cod and Leek Casserole

Cook Time 1 hour plus soaking time

Serves 4

Ingredients

350g salted boneless cod or baccala  

1½ cups milk 

2 bay leaves

200g macaroni

30g butter 

1 leek, finely chopped

2 garlic cloves, chopped

30g plain flour

1 tbsp Dijon Mustard

Zest of 1 lemon

50g cheddar cheese, grated

To Serve

¾ cup fresh breadcrumbs, toasted in oil until crunchy and golden

½ bunch chives, finely chopped

Method

Place the salted cod in a large pot and cover with cold water. Set aside to soak overnight. This is important not only for rehydration but also for removing the salt.

Add drained cod to a pot, cover with milk, and add the bay leaves. Over medium heat, cook until the fish flakes easily, about 8–10 minutes. Remove and flake into chunks, reserving the milk.

Bring a large pot of well-salted water to a boil and cook the macaroni until just al dente, about 8 minutes. Drain and set aside.

In a sauté pan, melt the butter over medium heat. Add the leek and cook gently for 5–8 minutes until soft and sweet.

Add garlic and cook for 1 minute. Stir in the flour and cook for a minute. Gradually whisk in the warm reserved milk. Keep whisking until smooth and thickened. Stir in the mustard and cheese. Add the cooked macaroni and mix, then gently fold in the fish. Season to taste, then add lemon zest.

Top with toasted breadcrumbs and chopped chives.